LUNCH H a.m. DINNER 4 p.m. Ernesto's is almost entirely devoted to Ernie . . . "Ernesto is one of those rare individuals that approaches every aspect of life with a passion. As you will experience and attest to this evening, the preparation and serving of wonderful Italian food is his foremost passion. After nearly a half- century in the business, Ernesto continues to demand excellence in everything he and his staff prepare — the finest and freshest ingredients prepared not a minute before you order. Ernesto does not try to paint pictures on his plates; however, his dishes are nonethless always beautiful due to the food's simple and abundant presentation. The flavors are something you will have to - taste to believe. "Enthusiasm is another of his strong characteristics which we see daily as he gets excited about one of his new creations, a new cookbook he has just purchased, or a new recipe he happened upon. He instills this excitement in his kitchen staff as well as your servers. "Chef Ernesto has taught us many things about the hospitality business. He has taught us how to prepare glorious Italian food. He has taught us how to serve our guests with enthusiasm. And most importantly, he has taught us to treasure and pamper our wonderful guests. You see, it is the sparkle in a diner's eyes as he savors the chefs creations that excites Chef Ernesto to excellence — and that is why we call our Ernesto, the Maestro." Where once horses pranced and buggy wheels rolled along the dirt and gravel Plank Road now called Plymouth Road, Ernesto's is the living legend of modern times with food planning and preparation served in a setting of charm that never stops. Ernesto's embodies all that is essential to fine authentic Italian dining . . . and com- pliments it in the outstanding aura of a fascinating at- mosphere imbued with historical ambiance. The experience is memorable. AMONG THE TOP enemies of restaurant owners are weathercasters who tell folks to stay home if they don't have to go out because "The weather may become bad" .. . Also those weathercaster who talk about how horrible the forecast may be and put fear into so many hearts. OWNERS OF the Mer- riman Executive Inn by Metro Airport . . . are Arlene and Asher Tilchin, Leonard Siegal, Archie Sills and Sam Karp. They may have something about spending the night there before the flight takes off, leaving your car and being taken to and picked up from the airport . . . It's being operated by Arlene. TOMORROW and Sunday are days for Great Scott! food trade show to the public at Fairlane Manor in Dearborn . . . It'll have food trends for tomorrow . . . and how they translate into food product merchandising. Free product samplings, tasting contests, coupon giveaways and entertainment are on tap . . . Also cooking demonstrations and choles- terol screening test by Mt. Clemens General Hospital .. . All activities and samples are free except the $5 cholesterol screening . . . $3.50 admission with no charge for children under 12 . . . Hours are Saturday, 11 a.m.-6 p.m., and 11 a.m.-4 p.m. Sunday. YES, THERE is an authen- tic Japanese breakfast in the area . . . It's at Hyatt Regen- cy Dearborn's Shushi-Iwa Hyatt . . . Here's what the breakfast includes that is typically considered a luxury for the morning in Japan .. . Shashimi (sliced raw fish), broiled fish, tamago-yaki (omelette), several kinds of pickles, mori (dried seaweed), miso soup (soy bean soup) and more . . . What? You never had raw fish for breakfast? HIS WIFE JEAN didn't lie when telling hubby Nelson Sorise that he was ging to a benefit at Nicky's in Top of The Troy Bldg. . . . It was to his good health and happiness in the surprise retirement of Nick Sorise's dad attended by about 120 people. WOULD YOU believe .. . Fresh flowers in both rest rooms at Excalibur, Franklin Road at 12 Mile and North- western Highway . . . . And bartender John Cetrone has more new mind-boggling tricks to show plus fun things like the talking glass ball .. . Marty Wilk is owner/chef. I WAS JUST one of the also-rans in recent gourmet pizza-making contest by American Pizza Cafe on Telegraph Road to kick off Na- tional Pizza Week . . . Was a tie with winners Bob Talbert, Detroit Free Press, and Bernie Smilovitz, WDIV-TV . NOW SERVING GOURMET PIZZA AND FRESH PASTA AS A COMPLIMENT TO OUR CONTEMPORARY AMERICAN CUISINE Entertainment By: REFLECTIONS Thesday thru Saturday . • TOP OF TROY BLDG., 755 W. BIG BEAVER AT 1-75 I COMPARE ANYWHERE! ... IF YOU WANT THE BEST J I DINE IN & CARRY-OUT AVAILABLE BROASTED OR Nil CHICKEN FOR 2 $895 362-1262 GIVE US A TEST! OPEN 7 DAYS-SUN:THURS 11-10 ASTED O 0) U) a) I FRI:SAT. 11-11 0 w 0 118 SOUTH WOODWARD • ROYAL OAK 0 JUST NORTH OF 10 MILE NEXT TO ZOO 544-1211 0 4fitteSZahos a .\•1 Yards and Yards of BRUNCH Each Sunday 11:30 a.m. to 3 p.m. $1 495 $8 9 5 per person Children 12 and under QUALITY AND CONSISTENCY IS OUR PRIORITY! WE HAVE THE LOWEST PRICES ANYWHERE OF TOP QUALITY CARRY-OUT DELI YOU CAN TELL THE DIFFERENCE WITH OUR HOMEMADE GOODNESS! $5 OFF! ON OUR BEAUTIFUL I ALREADY LOW-PRICED MEAT OR DAIRY TRAYS With This Coupon Reservations Suggested Private Parties up to 200 • Expires 2-10-90 • One Per Person • MI MI MO • •• 355•2050 EMBASSY SUITES HOTEL 28100 Franklin Road Southfield DWVERY MAILABLE I • Not Good On HolidaYs • -to person mi n i mum I NO MI • OM UM • MO MI MI •111 •• 1•11 WE MAKE ALL OUR FOOD ON OUR OWN PREMISES! • HOMEMADE COLE SLAW • HOMEMADE POTATO SALAD • HOMEMADE CHICKEN SALAD • HOMEMADE TUNA SALAD • HOMEMADE EGG SALAD WE COOK OUR OWN CORNED BEEF & PASTRAMI I OPEN 7 DAYS 7 a.m. to 10 p.rrT-1 STAR DELI 24555 W. 12 MILE, Just West of Telegraph, Southfield 352-7377 Let Us Cater Your Next Affair THE DETROIT JEWISH NEWS 69 .